Chilli sauce soycheese and preparation method thereof

A technology of bean curd in red pepper juice and red pepper, which is applied in the field of fermented bean curd preparation, can solve the problems of single fermented bean curd product and insufficient nutritional value, and achieve the effects of activating excellent flora, enriching nutrition, and improving hygiene indicators

Inactive Publication Date: 2014-04-02
HUAINAN BAGONGSHAN XINGXING BEAN PRODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Fermented bean curd products on the market are relatively single, and the nutritional value is not enough, it is necessary to add various nutrients to fermented bean curd to meet the health needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Preparation method of fermented bean curd with red pepper sauce:

[0020] (1) After the red pepper is cleaned and crushed, the juice is squeezed by a screw juicer, filtered and sterilized to obtain freshly squeezed red pepper juice for later use;

[0021] (2) Soybeans are washed and soaked in clean water, the water temperature is 5°C-30°C, and the soaking time is 24 hours to 50 hours. The soaking time is adjusted according to the water temperature. The higher the water temperature, the shorter the time; The weight ratio of two parts of water is added to a refiner for refining to obtain raw soybean milk;

[0022] (3) Heat the raw soy milk to boil, add 20% by weight freshly squeezed red pepper juice, stir evenly, cool naturally to 75°C-85°C, add coagulant gypsum; the amount of gypsum added is 3.0 kg per 100 kg of juice Coagulant, coagulation and forming, nourishing the brain for 10-15 minutes, pulping, extracting the yellow pulp water, and then pressurizing and molding; ...

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PUM

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Abstract

The invention relates to chilli sauce soycheese. 20wt% of chilli freshly-pressed normal juice is added in raw material soya-bean milk in a preparation process of the soycheese to be used for making the soycheese after evenly stirring. The chilli sauce soycheese uses fresh chilli to make the chilli sauce soycheese through a scientific formula and modern equipment and contains abundant protein of soybeans and a large quantity of vitamins, carbohydrates and a plurality of mineral substances and trace elements of the chilli. The chilli sauce soycheese has special sweet smell of the soycheese and vegetables and excellent flora activation, increases taste and savor of the soycheese, and is abundant in nourishment.

Description

technical field [0001] The invention relates to a preparation method of fermented bean curd. Background technique [0002] Fermented bean curd, also known as fermented bean curd, is a traditional food that is loved by the masses because of its special taste. There are red square, cabbage fermented bean curd and stinky fermented bean curd commonly found in the market. Fermented bean curd is known as "Oriental cheese" because of its high nutritional value. Fermented bean curd is rich in protein, carbohydrates, unsaturated fatty acids, minerals (calcium, phosphorus, iron), 8 kinds of essential amino acids that cannot be synthesized by the human body, carotene and multivitamins, etc. Eating it regularly has a certain effect on the prevention and treatment of hypertension, arteriosclerosis, and rheumatism. [0003] Fermented bean curd is a soybean food after microbial fermentation. Through microbial fermentation, the deficiencies of soybean bitterness, flatulence factors, and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 陈能兴
Owner HUAINAN BAGONGSHAN XINGXING BEAN PRODS
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